I’ve said it before and I’ll say it again … recipes are meant to be shared. They’re in constant evolution and when they’re truly great, they last for generations. I borrowed this one from Real Simple and I’ve been making it in masses for months. I normally add, omit, or substitute … but hey, if ain’t broke, why bother fixing it?
*I did leave out the feta cheese & reduced the amount of potatoes (reflected below)
What you’ll need:
- 4 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 teaspoon curry powder
- 4 cups chicken stock
- 1 bay leaf
- 2 cups lentils
- 6 small red potatoes, quarted
- 1/2 pound turkey kielbasa, sliced
- Juice of half a lemon
- 1 small bunch of arugula roughly chopped
- kosher salt and black pepper
What you’ll do:
- Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.
- Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
- Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.
- Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.
- When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper.
- Divide the stew among bowls and top each with the kielbasa.